Chicken and Eggplant Curry
7 servings
30 minutes
Moments Gastropub
Calories334.9kcal
Proteins36.5grams
Fats15.5grams
Carbohydrates9.4grams
Onion
300
g
Eggplant
1
pc
Lemongrass
1
stem
Coconut milk
400
ml
Garlic
10
g
Chicken broth
250
ml
Vegetable oil
30
ml
Curry paste
40
g
Salt
to taste
Ground black pepper
to taste
1
Heat oil in a saucepan, add diced onion, and sauté until golden.
- Vegetable oil: 30 ml
- Onion: 300 g
2
Add diced chicken breast, sauté everything together for 3 minutes. Add curry paste, mix, then add diced eggplant and chopped garlic, along with a stick of lemongrass. Simmer everything for 5 minutes.
- Chicken breast fillet: 1 kg
- Curry paste: 40 g
- Eggplant: 1 piece
- Garlic: 10 g
- Lemongrass: 1 stem
3
Pour in coconut milk and broth, bring to a boil, simmer on low heat for 10 minutes. Season with salt and pepper. Add chopped cilantro and basil. Stir, curry is ready.
- Coconut milk: 400 ml
- Chicken broth: 250 ml
- Salt: to taste
- Ground black pepper: to taste
